Grill, Bake, Fry, Steam Or Poach Your Prawns
 

When buying shellfish, it is important to make sure that you are
getting your supply from a quality, uncontaminated source-and nothing
could leave a person calmer in this sense than knowing that they are
getting their shellfish from Alaska, whose pristine waters are a haven
for quality, clean, sustainable seafood.  Not only are the
activities of the seafood industry highly regulated, with some of the
most highly acclaimed sustainability and eco-friendliness initiatives
being overseen by local, state and federal regulators, but furthermore
the size and quality of the seafood coming out of Alaska is
unsurpassed.  Take prawns, for example: practically no other
prawns in the world can compare to the impressive dimensions-as well
as craved flavor-of the Alaskan prawn.  In honor of this highly
sought-after specimen of the deeps of the sea, let's take a look at a
few recipes for prawns...
First, know that prawns are an incredibly versatile ingredient, and
you can do pretty much anything with them.  They can be served up
whole with the head and shell on, they can be peeled and deveined,
they can be butterflied, they can be cut into tiny chunks...you get
the picture.  Furthermore, they can be baked, they can be fried,
they can be poached, steamed, boiled, they can be grilled or
broiled.  Hence, when cooking prawns, the cooking method is not
necessarily the decisive factor (since they can turn out perfectly no
matter which cooking method is used), but is rather the condimenting
of the prawns and the knowledge of how long to cook them.  These
are the most important aspects of all recipes for prawns.
To start, a classic preparation: simply take whole, shell-on Alaskan
prawns (perhaps cut the head off, no more) and let them boil in a pot
of water with a few generous shakes of Old Bay seasoning for about two
to three minutes at a medium boil (not roiling), and finally serve up
with a pot of cocktail sauce, or melted (and clarified) butter with
lemon wedges-a spectacular success at any finger-food event.
The next idea: marinade as many peeled and deveined prawns as desired
in a sauce created with extra virgin olive oil, garlic cloves,
rosemary, chili sauce, teriyaki sauce, ginger root, and a splash of
bourbon (simply add all these ingredients in a blender and process for
a few seconds).  Allow the marinade several hours to kick in, and
then put the prawns on grill skewers, and cook for about two minutes
on each side. 

Over 200 Low Calorie Recipes for the HCG Phase - http://www.hcgrecipes.tk/